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Contribution of Lactococcus lactis Cell Envelope Proteinase Specificity to Peptide Accumulation and Bitterness in Reduced-Fat Cheddar Cheese

Bitterness is a flavor defect in Cheddar cheese that limits consumer acceptance, and specificity of the Lactococcus lactis extracellular proteinase (lactocepin) is widely believed to be a key factor in the development of bitter cheese. To better define the contribution of this enzyme to bitterness,...

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Udgivet i:Appl Environ Microbiol
Principais autores: Broadbent, Jeffery R., Barnes, Mary, Brennand, Charlotte, Strickland, Marie, Houck, Kristen, Johnson, Mark E., Steele, James L.
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Microbiology (ASM) 2002
Fag:
Food Microbiology
Online adgang:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC123837/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/11916696/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.68.4.1778-1785.2002
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